6 boneless, skinless chicken -breast, halves (2 lb)
1 1/4 lb roma tomatoes, cored/chopped
1 cup finely slivered arugula
3 tbsp capers
2 tbsp lemon juice
1 tbsp olive oil
1 large egg
3/4 cup yellow cornmeal
1/4 cup grated parmesean cheese
1/2 tsp black pepepr
1/4 tsp cayenne pepper
1 salt
A Recipe for
Cornmeal-Crusted Chicken
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Food Tip |
This Recipe for Cornmeal-Crusted Chicken is one of thousands in the Recipes-to-go Barbecue Cookbook.
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
If you enjoy this Cornmeal-Crusted Chicken Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Food Tip |
This is a recipe for Cornmeal-Crusted Chicken from the recipe cookbook of Recipes-to-go (Barbecue)
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Food Tip |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Rinse chicken and pat dry. Place 1 chicken breast half between 2
sheets of waxed paper or plastic wrap on a sturdy cutting board. With
a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick.
Repeat with remaining chicken. (If making ahead, cover and chill up
to 4 hours.)
Combine chopped tomatoes, arugula, capers, lemon juice, and olive
oil; set aside at room temperature.
In a small bowl, beat the egg with 1 tablespoon water to blend. In
another bowl, stir the cornmeal, parmesean cheese, black pepper, and
cayenne to blend. Dip each chicken breast half in the egg mixture,
turning to coat evenly, then in the cornmeal-parmesean mixture,
turning to cover completely.
Place the chicken on a well-oiled barbecue grill (medium heat) (If
using gas grill, close lid). Cook chicken until undersides are
browned, about 5 minutes. With a spatula, turn the chicken over and
cook until browned and meat is no longer pink in center (cut to
test), 5 to 6 minutes longer.
Arrange chicken on a serving platter or individual plates; top with
tomato mixture and salt to taste.
Per serving: 298 cal, 6.5 g fat (20% of cal); 40 g pro, 293 mg
sodium, 126 mg. chol.
Reprinted from Sunset Magazine, July 1996.
Serves: 6
Cornmeal-Crusted Chicken Recipe brought to you by Recipes To-Go